Sep 11

3rd Annual Bärenjäger Bartender Competition Event

3rd Annual Bärenjäger Bartender Competition
On September 10, 2012, Iron Chef Geoffrey Zakarian and additional industry taste makers judged the third annual Bärenjäger Bartender Competition in New York City. Bartender Katie Loeb’s grand prize-winning cocktail recipe secured the Philadelphia resident an-all expense paid trip for two to Oktoberfest 2012 in Munich, Germany and $1,000. Fellow bartender and New Orleans resident Ryan Gannon took home the title of “Crowd Favorite” and $1,000.

3rd Annual Bärenjäger Bartender Competition
Over 200 media, influencers, and industry tastemakers, descended on The Tippler to join six of the nation’s most talented bartenders for the Bärenjäger Bartender Competition.  The event began with finalists mixing off for judges, including Iron Chef Geoffrey Zakarian, and attendees.

The panel of judges was impressed by Loeb’s original recipe, “Barenberry Mule,” consisting of Bärenjäger Honey Liqueur, Rye Whiskey, lemon juice, bitters, and garnished with a blackberry.

3rd Annual Bärenjäger Bartender Competition EventLoeb’s win marks the first time a female has won the competition. Gannon pleased the crowd with his “Brassneck” recipe, consisting of Bärenjäger Honey Liqueur, El Dorado Rum, Pierre Ferrand Dry Curacao, bitters, and garnished with an orange peel.

3rd Annual Bärenjäger Bartender Competition Event

The winning recipes can be found below:

Barenberry Mule by Katie Loeb, Philadelphia, PA

In a shaker combine:
2 parts Rittenhouse 100 proof Rye Whiskey
1 part Bärenjäger honey liqueur
1 part fresh lemon juice
¾ parts Berry Thyme Essence
2 dashes peychaud’s bitters

Combine all ingredients in a shaker with ice, shake well and strain into a highball glass full of fresh ice. Top with Reed’s Extra Ginger Brew Ginger beer and garnish with a lemon twist and a blackberry

Brassneck by Ryan James Gannon, New Orleans, Louisiana

In a mixing glass combine:
1.5 parts El Dorado 5 Year old Rum
¾ parts Bärenjäger Honey Liqueur
.5 parts Pierre Ferrand Dry Curacao
2 dashes angostura orange bitters

Add ice to the mixing glass and stir until chilled. Strain into a chilled cocktail coupe and garnish with an orange peel.

Thanks to Team Epiphany and Bärenjäger for inviting us. See you next year!


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